Garlic Butter Chicken Thighs
These garlic butter chicken thighs are cooked in salted butter, garlic, shallot, white wine, and a silky herb butter sauce. A quick one-pan chicken dinner with rich flavor and tender boneless skinless chicken thighs.
Ingredients
- 500 g boneless skinless chicken thighs
- ¼ teaspoon salt
- ¼ tsp black pepper
- 2 tablespoon all-purpose flour
- 60 g salted butter
- 1 shallot finely chopped
- 6 cloves garlic minced
- 180 ml dry white wine
- ¼ teaspoon salt
- ½ teaspoon chili flakes
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 80 g salted butter cubed
- 1 tablespoon chopped fresh parsley
Instructions
- Season 500 g boneless skinless chicken thighs with ¼ tsp salt and ¼ tsp black pepper. Coat lightly with 2 tbsp all-purpose flour, shaking off any excess.
- Melt 60 g salted butter in a large skillet over medium-high heat. Add the chicken thighs and cook for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate.
- Add 1 shallot, finely chopped, and 6 cloves garlic, minced, to the same skillet. Cook for 1–2 minutes until fragrant.
- Pour in 180 ml dry white wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in¼ tsp salt , ½ tsp chili flakes, ¼ tsp cayenne pepper, and ½ tsp dried oregano.
- Reduce the heat to low and gradually whisk in 80 g salted butter, cubed, until the sauce is smooth and glossy.
- Stir in 1 tbsp chopped fresh parsley.
- Return the chicken thighs to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes until heated through.
- Serve immediately, garnished with extra parsley if desired.
Notes
Get a Good Sear: Let the chicken brown properly before turning it because the golden bits, I find, give the sauce a much deeper flavor.
Keep the Sauce Smooth: I always add the cubed butter over low heat and whisk it in slowly so the garlic butter sauce stays glossy and silky.
Let the Wine Reduce: The white wine should simmer for a few minutes before adding the final butter. I find this helps create a more balanced sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. I like to reheat them gently on the stovetop so the chicken stays tender and the sauce remains smooth.
Nutrition
Calories: 619kcal | Carbohydrates: 9g | Protein: 34g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 259mg | Sodium: 553mg | Potassium: 544mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1494IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
